Lake Isle Press

Kale and Ricotta Ravioli

A sophisticated and healthy Italian dish that will have your guests swooning. Don't bet on leftovers!

Kale and Ricotta Ravioli


    Makes 20 ravioli
  • 1/2 bunch kale (about 1/2 pound), stems removed
  • 1 clove garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon fine grain sea salt, plus more for pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup breadcrumbs
  • 1/4 cup ricotta
  • 1/2 pound fresh lasagna sheets, or wonton wrappers
  • 1 large egg, beaten
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh sage leaves
  • 2 tablespoons freshly grated Parmesan cheese


Put a large pot of water over high heat to boil.  Blanch the kale in boiling water for 1 minute.  Drain, rinse with cold water, and let cool.  Squeeze out as much water as you can with your hands.  Finely chop kale.

Stir together the kale, garlic, 1 tablespoon olive oil, salt and pepper in a bowl.  Set aside 1/4 cup of this mixture.  Add the breadcrumbs and ricotta to the bowl and stir until combined. 

Lay the lasagna sheets on a plate and cover with a moist dish cloth to keep pasta from drying out.  Using a 3-inch round cookie cutter, cut rounds out of the pasta close together so as not to waste the dough (or use individual wonton wrappers)

In the center of each round, place a tablespoon of the kale-ricotta filling.  Rub a little egg around the rim of the circle with your finger and seal with another round, pressing firmly together around the rim, being careful not to puncture the dough.  Repeat until the filling is gone.

Bring a large pot of salted water to boil and cook the ravioli for 4 to 5 minutes.  They should float when they’re ready.

Meanwhile, heat remaining 1 tablespoon of olive oil and the butter in a saute pan over low heat.  Add the sage and toast for 3 minutes.  Add the reserved 1/4 cup kale and garlic mixture and cook for 2 minutes. 

Drain the ravioli and toss with sage sauce.  Sprinkle with Parmesan before serving.

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